Southern cooking makes its presence felt throughout the northern half of the state. Vegetables such as okra, collard greens, black-eyed peas, fried green tomatoes, and fried eggplant are added to staples such as fried chicken, roast beef, and hogjaw — meat from the mouth of a pig.
2004, Mark Ellwood, Todd Obolsky, Ross Velton, The Rough Guide to Florida, page 34